Nutraceutical Potential of Apiaceae

Milica G. Aćimović

Abstract
Apiaceae family is large, with over 3.000 species worldwide cultivated for many
purposes. Some plants in this family such as carrots, parsley, parsnip and celery
are common vegetable crops, while other members like anise, caraway, coriander,
cumin, fennel, lovage, angelica and dill are famous for their medicinal and
aromatic properties. Usage of these plants is very popular in everyday diet
because of their documented health benefits. Apiaceae are a very important
source of phytochemicals – chemicals with biological activity. However, phyto-
chemicals are non-nutritive plant chemicals, also called nutraceuticals. They are
widely used for prevention, treatment or cure of conditions or diseases. Bioactive
compounds with nutraceutical potential are polyphenolic compounds, poly-
acetylenes and terpenoids. The aim of this review is to represent selected plants
of Apiaceae family currently used as nutraceuticals and describe their nutritional
benefits.

Keywords
Vegetable • Spices • Biological activity • Food • Nutrition • Phenolics • Poly-
acetylenes • Terpenoids

Abbreviations
CAE Caffeic acid equivalent
CE Catechine equivalent
DW Dry weight
FW Fresh weight
GAE Gallic acid equivalents

M.G. Aćimović (*)

Department of Alternative Crops and Organic Agriculture, Institute of Field and Vegetable Crops,
Novi Sad, Novi Sad, Serbia
e-mail: acimovicbabicmilica@gmail.com

# Springer International Publishing AG 2017 1

J.-M. Mérillon, K.G. Ramawat (eds.), Bioactive Molecules in Food, Reference Series in
Phytochemistry, https://doi.org/10.1007/978-3-319-54528-8_17-1
2 M.G. Aćimović

QE Quercetin equivalent
TFC Total flavanoids content
TPC Total phenolic contents

Contents
1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2 Bioactive Compounds of Apiaceae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2.1 Phenolic Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2.2 Polyacetylenes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
2.3 Terpenoids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3 Nutraceutical Potential of Apiaceae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.1 Anethum graveolens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.2 Angelica archangelica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3 Apium graveolens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.4 Carum carvi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.5 Coriandrum sativum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.6 Cuminum cyminum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.7 Daucus carota . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
3.8 Foeniculum vulgare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
3.9 Levisticum officinale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
3.10 Pastinaca sativa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
3.11 Petroselinum crispum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
3.12 Pimpinella anisum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

1 Introduction

Apiaceae (Umbelliferae) family is large, with over 3.000 species worldwide culti-
vated for food, as vegetables, herbs, spices or for medicinal purposes. Some plants in
this family such as carrots, parsley, parsnip and celery are common vegetable crops,
while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica
and dill are famous for their medicinal and aromatic properties [1].
The plants from Apiaceae family are mainly temperate herbaceous annual (anise,
caraway, coriander, cumin, dill, sweet fennel), biannual (carrot, parsley, parsnip,
celery) or perennial (angelica, lovage, bitter fennel). Leaves are alternate on stem or
arranged in leaf rosette (mainly in the first year of development in biannual and
perennial members). In all the mentioned species, stem is erect and hollow, and in the
upper part is branch. Each branch finishes with an inflorescence. The small and
simple flowers are generally arranged into compound umbels. They have five petals
that are usually white or yellow, with five stamens, and an ovary with two carpels.
The fruit that develops from this ovary varies considerably between the spices.
Generally the fruit are schizocarps, which contain two seeds.
All Apiaceae plants contain a well-developed secretory system in all plant parts,
such as schizogeneus secretory cavities in the root, phloem in the stem and leaves
and clearly-delimited tissue known as vittae in the fruit. These structures are
important for depositing essential oils, which give the specific odor and flavor to
Nutraceutical Potential of Apiaceae 3

each plant. Due to their flavor, a large number of plants from this family are used as
vegetables or spices [2].
Plants from the Apiaceae family are a very important source of nutraceuticals.
Their usage is very popular in everyday diet because of their documented health
benefits. The figure below shows members of Apiaceae family and their parts which
are usually used. For example, caraway, cumin, aniseed are exclusively used as seed,
while dill and coriander are used as seed and leaves, and from carrot seed and root. In
case of fennel, apart from seed and leaves, succulent leaf stalks are also used. Celery
is used in a similar way. From lovage, parsley and angelica, the root is also used
together with above-ground parts (Fig. 1).

2 Bioactive Compounds of Apiaceae

Bioactive compounds can be divided into two groups: phytochemicals which are
non-nutritive plant chemicals, also called nutraceuticals, and nutrients which include
minerals, proteins, fibers, carbohydrates, fats, etc. However, nutraceuticals possess
biological activity, while nutrients affect the growth, development and function of
the human body.
Nutraceuticals can be designated as food with medical benefits; as indicated by its
name which is derived from “nutrition” and “pharmaceutics”. They include poly-
phenolic compounds, polyacetylenes and terpenoids [3]. Nutraceuticals are widely
used for prevention, treatment or cure of conditions or diseases [4, 5, 6]. The high
antioxidant activity of nutraceuticals is the basis for many potential benefits, among
which many for degenerative and chronic diseases [7].

2.1 Phenolic Compounds

Phenolic compounds, as one of major bioactive nutraceutical ingredients in plants,

are responsible for the organoleptic characteristics of plant-derived foods and bev-
erages, particularly color and taste properties and they also contribute to the nutri-
tional qualities of fruits and vegetables [8]. The phenolic metabolites include:
anthocyanins, anthochlors, benzofurans, chromones, coumarins, flavonoids,
flavonones and flavonols, isoflavonoids, lignans, phenols and phenolic acids, phe-
nolic ketones, phenylpropanoids, quinonoids, stilbenoids, tannins and xanthones [9].
The antioxidant property in many plants is related to the presence of phenolic
compounds. Nutritionally, these compounds are responsible for increasing the
shelf life of foods as well as slowing the lipid, protein and enzymatic oxidation, as
well as for providing protection against development of cancers, cardiovascular and
liver diseases, diabetes, osteoporosis and neurodegenerative diseases in humans [10,
11, 12, 13, 14]. However, the content of biologically active substances, among them
polyphenols in plants, depends on various factors such as: area in which the plant is
grown (agrochemical characteristic of soil), climatic conditions in the region during
the growing season, cultivation technology but also the variety [15]. Apart from this,
4 M.G. Aćimović

Fig. 1 Plants from Apiaceae family with their parts which are usually used in nutrition

total phenolic contents depend also on postharvest processing (fresh, dry, freeze
herb), solvents used for extraction (water, ethanol, acetone, etc.) and significantly
varies due to plant material (seed, herb, root) etc. Review of total phenolic content
according to literature is shown in Table 1.
Nutraceutical Potential of Apiaceae 5

Table 1 Phenolic compound from selected plants from Apiaceae family

Plant Phenolic compounds
Anethum TPC in dill seed methanolic extract is 773.14 mg GAE 100 g 1 dw, while
graveolens TFC is 231.84 mg QE 100 g 1 dw [16]. On the other side, TPC in fresh dill
herb acetone extract is 35.23 mg GAE g 1 dw, and content of TFC is
30.39 mg CAE g 1 dw [17]. However, TPC in dry dill herb varied from
55.46 to 71.29 mg GAE g 1 dw depend on solvents [18]. Further, fresh dill
herb acetone extract contains 19.49 mg QE g 1 dw phenolic acids, and the
dominant are chlorogenic and benzoic acids [17]
Angelica TPC in angelica roots is 11.8–17.3 mg GAE g 1 extract, while content of
archangelica coumarins is 0.91 mg 100 g 1 extract [19]. The dominant are coumarin
derivatives among which isoimperatorin, oxypeucedanin, imperatorin,
ostruthol, angelicin, bergapten, scopoletin, isopimpinellin, and xanthotoxin
[20, 21]
Apium TPC in celery seed methanol extract is 825.85 mg GAE 100 g 1 dw, and
graveolens TFC is 177.57 mg CE 100 g 1 dw, while content of tanins is 243.36 mg CE
100 g 1 dw [22]. The dominant flavonoids are apigenin, luteolin, and
kaempferol, while the dominant phenolic acids are caffeic, p-coumaric and
ferulic acid [23]
Carum carvi TPC in caraway seeds is 3.99 mg GAE g 1 dw with 42 phenolic compounds
[24]. The dominant flavonoid constituent from caraway seed is quercetin 3-
glucuronide, isoquercitrin, quercetin 3-O-caffeylglucoside and kaempferol
3-glucoside [25]. Phenolic acid content in caraway seed is about 65 μg g 1
dw, with dominant chlorogenic, p-coumaric and caffeic acid [24]
Coriandrum TPC in coriander leaves extracts is 1.12 mg GAE 100 mL 1 [26], and the
sativum main flavonoids are quercetin-3-O-rutinoside, kaempferol and acacetin,
while identified phenolic acids are vanilic, ferulic and p-coumaric acid [27,
28]. Coriander seed contain TPC 0.72 g GAE 100 g 1 extract [29]. Rutin,
quercetin, chlorogenic and caffeic acid were separated and identified
flavonoids in the methanolic and ethanolic extracts of coriander seed [30]
Cuminum Acetone extract of cumin seed contains TPC between 16.50 and 18.60 mg
cyminum GAE g 1 dw, TFC between 4.99 and 5.91 mg CE g 1 dw and tannin
80.23–83.23 mg CE g 1 dw [31]. The main phenolic compounds from
cumin are quercetin, p-coumaric, rosmarinic, vanillic and trans-2-
dihydrocinnamic acids, as well as resorcinol [32]
Daucus carota TPC in the carrot root varied considerably from 19.8 to 342.2 mg GAE
100 g 1 fw depend on root color [33], and from 81.25–113.69 mg GAE kg 1
fw depend on variety [15]. However, carrot contained high amounts of
phenolic acids, flavonoids, and carotenoids. Content of ß-carotenes vary
between 24.58 and 124.28 mg kg 1 fw [15] while total ascorbic acid ranged
from 41.12 to 58.36 mg 100 g 1 fw, whereas 5-caffeolquinic acid ranged
from 30.26 to 65.39 mg 100 g 1 fw [34]
Foeniculum TPC in seed methanolic extract was 1017.29 mg GAE 100 g 1 dw, while
vulgare TFC is 695.52 mg QE 100 g 1 dw [16]. Further, also TFC in seed
methanolic extract is 9.325 mg QE g 1 dw, with dominant gallic acid
(277.131 μg g 1 dw), caffeic acid (166.062 μg g 1 dw), ellagic acid
(99.476 μg g 1 dw), quercetin (781.986 μg g 1 dw) and kaempferol
(92.856 μg g 1 dw) [35]. From the other side, fennel herb contains two
phenolic compounds, 3.4-dihydroxy-phenethylalchohol-6-O-caffeoyl-β-D-
glucopyranoside and 3΄0.8΄-binaringenin [11]
(continued)
6 M.G. Aćimović

Table 1 (continued)
Plant Phenolic compounds
Levisticum TPC in lovage leaves ranged between 359.75 and 1601.87 mg GAE 100 g 1
officinale dw, while TFC varied between 551.01–3548.33 mg CE 100 g 1 dw,
depending on postharvest treatment (fresh, frozen, dry). Phenolic
compounds present in lovage leaves are: rutine, catechin, caffeic,
chlorogenic, coumaric, sinapic, and ferulic acid [36]
Pastinaca sativa The total phenolic acid in parsnip is 5.7 mg 100 g 1 fw, while the major
soluble phenolic acid is chlorogenic acid [37]. Total content of coumarins
ranged from 115.7 to 408.5 mg 100 g 1 dw. In vegetative plant parts the
dominant are isopimpinellin and psoralen, while imperatorin was dominant
in fruit [38]
Petroselinum TPC in parsley seed is 0.62 g GAE 100 g 1 extract, while in leaves it is
crispum 0.92 g GAE 100 g 1 extract [29]. However, another study shows that TPC in
parsley leaves ranged from 15.20 to 54.20 mg CE g 1 extract, while TFC is
between 4.50 and 42.1 mg QE g 1 extract [39]. Flavonoids isolated from
aqueous extract of parsley leaves: apigenin, apigenin-7-O-glucoside or
cosmosiin, apigenin-7-O-apiosyl-(1–2)-O-glucoside or apiin and the
coumarin 2,3-dihydroxyfuranocoumarin or oxypeucedanin hydrate [40]
Pimpinella TPC in anise seed is 46.17 mg GAE 100 g 1 dw, while TFC is 17.43 mg CE
anisum 100 g 1 dw [41]. Another study shows that TPC is 42.09 mg g 1 extract, and
identified mainly flavonoids (28.08 mg g 1 extract) and phenolic acids
(14.01 mg g 1 extract). Morerover, apigenin and luteolin derivatives, as well
as caffeoylquinic acid derivatives were determined [12]

2.2 Polyacetylenes

Polyacetylenes are a group of phytochemicals that have attracted significant interest

in medicine and pharmaceutical industry in recent years due to their range of
potential health-promoting bioactivities. Polyacetylenes isolated from Apiaceae
plants include antifungal and antibacterial activity [42, 43], as well as anti-
inflamatory [44] and anticancer [45, 46] properties. They also display antidiabetic
[47] effects and have potential in the treatment of endotoxemia and inflammation
accompanied by the overproduction of NO [48]. Apart from this, they possess
neurotoxic, anti-platelet-aggregatory activity and are responsible for allergic skin
reactions [49, 50, 51]. However, polyacetylenes have a major impact on the bitter
taste in roots of parsnip, celeriac, parsley and carrot, as well as fennel bulbs [52, 53,
54, 55, 56, 57, 58, 59]. The review of polyacetilenes present in plants from Apiaceae
family according to literature is shown in Table 2.

2.3 Terpenoids

Terpenoids, especially monoterpenes and sesquiterpenes are the main constituents in

essential oils which, as volatile compounds, give fragrance to many aromatic plants
[64]. Some terpenoids are very typical for plant species from the Apiaceae family as
they are the source of the familiar taste, for example carotol in carrot, trans-anethole
Nutraceutical Potential of Apiaceae 7

Table 2 Polyacetylenes from selected plants from Apiaceae family

Plant Polyacetylenes
Anethum Dill roots contain polyacetylenes such as panaxynol (C17H24O) and
graveolens falcarindiol (C17H24O2) [60]
Angelica Many species from genus Angelica contain polyacetylenes. For example,
archangelica polyacetylene from A. purpuraefolia is (+)-9(Z), 17-octadecadiene-12,14-
diyne-1,11,16-triol [61], while A. furcijuga contain ( )-falcarinol and
falcarindiol [62]. A. gigas contains: octadeca-1, 9-dien-4, 6-diyn-3, 8, 18-
triol (1), 18-acetoxy-octadeca-1, 9-dien-4, 6-diyn-3, 8-diol (2) and 3, 8, 18-
triacetoxy-octadeca-1, 9-dien-4, 6-diyn (3) [48]
Apium Celery root contains polyacetylenes: falcarindiol, falcarinol, panaxydiol and
graveolens 8-O-methylfalcarindiol [44, 49]
Carum carvi Aliphatic C17-polyacetylenes of the caraway are falcarinol, falcarindiol,
falcarinolone and falcarindione [52]
Coriandrum In coriander, polyacetylenes are detected but not identified [52]
sativum
Cuminum No data in the available literature
cyminum
Daucus carota The most abundant polyacetylenes in cultivated orange carrots is falcarindiol
(16–84 mg kg 1 fw, followed by falcarinol (8–27 mg kg 1 fw) and
falcarindiol-3-acetate (8–40 mg kg 1 fw) [59]
Foeniculum The amount of polyacetylenes in fennel bulb ranged from 0.04 to 0.24 mg g 1
vulgare of freeze-dried plant material [49]. Polyphenoles detected in fennel bulb are
falcarindiol, falcarindiol-3-acetate, and falcarinol [57]
Levisticum Polyacetylenes from lovage roots are: 3(R)-Falcarinol (3(R)-( )-1,9-
officinale heptadecadien-4,6-diin-3-ol] (1) and 3(R)-8(S)-falcarindiol [3(R)-8(S)-(+)-
1,9-heptadecadien-4,6-diin-3,8-diol] (2) [43]
Pastinaca sativa Polyacetylene compounds from parsnip root are falcarinol and falcarindiol
occurring in the highest concentrations (1600 and 5770 mg kg 1 freeze-
dried material, respectively), followed by falcarinone and falcarinolone.
Moreover, parsnip seeds contain polyacetylenic C18 ketoaldehyde [55]
Petroselinum Polyacetylene from parsley root are falcarindiol (up to 2320 mg kg 1 freeze-
crispum dried material), falcarinol, 8-O-methylfalcarindiol (350 mg kg 1 freeze-
dried material) and panaxydiol (120 mg kg 1 freeze-dried material) [55]
Pimpinella Polyacetylenes have been reported to be present in some Pimpinella species,
anisum such as falcarinol in P. pruatjan, pentadeca-2,4,6,8-tetraene (1), 2,8-
decadiene-4,6-diene-1-al (2), 2,8-tridecadiene-4,6-diene-10-ol (3) 2,8,10-
tridecatriene-4,6-diene (4) in P. major, and 2-tridecaene-4,6-diene-8-ol-10-
on in P. saxifraga [63]

in anise and fennel, carvone in caraway and dill [65, 66, 67]. Due to their aromatic
qualities, these plants are used as supplements in everyday food in order to enhance
the smell, taste and biological values. For this reason this group will be in the focus.
Essential oils have been known to possess antioxidant and antimicrobial activities,
thereby serving as natural additives in foods and food products [68, 69]. Anti-
oxidative properties of essential oils are responsible for healing or improving
degradation processes in many diseases such as cancer, rheumatoid arthritis, cirrho-
sis and arteriosclerosis as well as in degenerative processes associated with aging
8 M.G. Aćimović

Table 3 Terpenoids from selected plants from Apiaceae family

Plant
Anethum Dill seed essential oil contains carvone and limonene as the dominant
graveolens compounds [73], while the main compounds in the herb essential oil are
α-phellandrene, apiole, dill ether, limonene, geraniol and p-cymene [74]
Angelica The main components of angelica roots essential oil are α-pinene, δ-3-
archangelica carene, β-phellandrene and limonene, while in seed it is β-phellandrene,
α-phellandrene, α-pinene, myrcene and α-copaene [75, 76]
Apium Celery essential oil contains limonene and selinene. However, the important
graveolens flavor constituents of the oil responsible for the typical aroma are phtalides
(3-n-butyl-4-5-dihydrophthalide (sedanenolide), 3-n-butyl phthalide,
sedanolide, and sedanonic anhydride) [77]
Carum carvi Caraway seed essential oil is comprised from carvone and limonene,
constituting more than 90% [66, 78, 79]
Coriandrum Coriander seed essential oil contains mainly linalool [80, 81, 82], while
sativum coriander herb oil has a significantly different composition with decanal,
trans-2-decenal, 2-decen-1-ol, cyclodecane and cis-2-dodecenal as the main
compounds [83]
Cuminum The distinctive flavor and aroma are originate from essential oil, the
cyminum dominant compounds of which are γ-terpinene-7-al, cumin-aldehyde, β-
pinene and γ-terpinene [84, 85, 86, 87]
Daucus carota Carrot root essential oil contains mainly geranyl, linalool, myristicine,
pentacosane, spathulenol and trans-γ-bisabolene. The major compounds of
aerial parts’ essential oil is alismol, trans-β-caryophyllene, myrcene, α-
humulene and β-ionone [88]. The major constituents of essential oil from
carrot seeds are carotol, sabinene, α-pinene followed by aromadendrene, β-
farnesene, sesquisabinene, trans-caryophyllene and myrcene [67]
Foeniculum The dominant compound in fennel seed and herb essential oil is trans-
vulgare anethole which gives them similar scent as to aniseed [89]. However, fennel
has two varieties: sweet and bitter. Sweet fennel (var. dulce) apart of trans-
anethole (more than 80%), contains estragole (less than 10%) and fenchone
(less than 7.5%). Bitter fennel (var. vulgare) apart of trans-anethole
(55–75%) contains fenchone (12–25%) [90]
Levisticum The lovage flavor, like the celery one, originates from essential oil where the
officinale dominant compound is β–phellandrene, while phthalides are present in small
amounts and give the characteristic fragrance [91]
Pastinaca sativa Root essential oil had the two major constituents, myristicine and terpinolene
[92]. Aerial parts contain essential oil with dominant cis-β-ocimene, hexyl
butanoate, trans-β-farnesene and lavandulyl acetate [93]
Petroselinum Major compounds in parsley essential oil are apiol, myristicin and β-
crispum phellandrene [94, 95]
Pimpinella Anise contains essential oil with the most abundant component, trans-
anisum anethole, above 96% which exhibits sweet and licorice taste with a herbal
anise and fennel nuance [89, 96]

[70]. Essential oils also showed antimicrobial properties, which makes them efficient
alternative antibiotics and antimycotic agents [71, 72]. Review of terpenoids present
in Apiaceae according to literature is shown in Table 3.
Nutraceutical Potential of Apiaceae 9

3 Nutraceutical Potential of Apiaceae

The aim of this review is to represent members of Apiaceae family currently used as
nutraceuticals and describe their nutritional benefits. Investigation of nutraceuticals
from this family is very attractive because of their extensive application in everyday
diet. Review of their chemical composition and biological activity highlighted their
importance as food with health benefits.

3.1 Anethum graveolens

Dill seed and leaf are the parts which are mainly used. Dill seed is used in pickled
cucumbers, bread, processed meats, sausages, cheese and condiments. Dill leaves
are used in pickles, while fresh are used for garnish or to flavor salads, vegetable
dishes, sea food, soups, yogurt and mayonnaise [2]. Dill has been used in traditional
medicines worldwide since the ancient times. It is used to relieve colic pain in babies
and flatulence in young children, as carminative (improves appetite), mild diuretic,
galactogogue, stimulant and stomachic. It is also used for treatment of diarrhoea,
astma, neuralgia, dysuria, dysmenorrhoea, gallbladder disease and insomnia [97,
98]. However, a great number of pharmacological studies show that dill possesses
significant biological activity. Because of the high antioxidative potential [18, 99],
dill can be used to improve biochemical processes in patients who suffer from
diseases in relation to metabolic syndrome [100]. Studies show that dill can be
used for managing diabetes and cardiovascular diseases because it possesses hypo-
glycemic properties [101, 102, 103]. It is documented that dill decreased total
cholesterol without any side effects [104, 105, 106]. Apart from this, dill has
hepatoprotective properties [107, 108, 109, 110, 111, 112]. Dill exhibited great
anti-cancer activity on oral cavities and breast cancer cells lines [113]. Dill is a
good antimicrobial agent [114, 115], which makes it a very significant plant in herbal
medicine, especially as a base for the development of novel antimicrobial
phytoremedies [116].

3.2 Angelica archangelica

Angelica root is used in herbal liqueurs and bitter spirits, in flavoring meat and
canned vegetables, while the seed is used in alcoholic distillates. However, chopped
angelica green parts (leaves and herb) can be added to fruit salads, fish dishes and
cottage cheese, they are used for decorating cakes and pastry and to flavor jams and
jellies, confectionaries and liqueurs [2]. The species is well known and has been
cultivated since the ancient times for treating certain diseases, such as gastrointes-
tinal problems, like a carminative or in flatulent colic, as well as diaphoretic and
diuretic [117]. Applied externally, angelica is good as a counter-irritant, for treatment
of rheumatic diseases [118]. New investigations of this plant show that it possesses
good antioxidative [119, 120, 121] and antimicrobial activity [72, 75, 122, 123].
10 M.G. Aćimović

This indicates that angelica can be used as a botanical preservative against molds,
aflatoxin contamination and oxidative deterioration of walnut samples [124], as well
as a control agent for plant pathogenic fungi in natural formulations [125]. Angelica
root water extraction revealed a significant antioxidant role beside its chelation
potency of lead ions, so it can be used as a natural chelator in case of lead poisoning
[126]. Clinical investigations show that angelica expressed hepatoprotective activity
[119, 127] as well as cytotoxicity in human pancreas cancer cells and mouse breast
cancer cells [128]. Angelica also shows anxiolytic activity, so it can be used for
nervous disorders and cerebral diseases, for example for epilepsy treatment [129,
130].

3.3 Apium graveolens

Celery has different forms and uses. Turnip-rooted celery, also called celeriac, is
used mainly as grated raw salad, as well as cooked vegetable in stews and soups.
Leaf celery, called smallage, is chopped and used for garnishing and flavoring, either
fresh or dried. The succulent leafstalk, often with a part of leafblade, is used for the
preparation of sauces, vegetable juices, stews, soups, salads, etc. Celery seed is used
as condiment, in pickling vegetables, salad dressings, breads, biscuits, soups, spice
mixed with salt, as bouquet garnish [2]. In traditional medicine, celery is used to treat
many diseases. Traditionaly, celery is mainly used as a diuretic and as a treatment for
arthritis and rheumatism. Celery also has sedating effect and has been used in herbal
medicine to treat nervousness, hysteria and various other conditions [131, 132].
However, investigations show that celery possesses good antioxidant activity [133,
134, 135] as well as antimicrobial activity [136, 137]. Significant hepatoprotective
activity [138, 139, 140, 141, 142], and anti-inflammatory effect of celery are
reported [143, 144]. Hypoglycemic effect of celery is also reported, as well as that
its potent role in ameliorating stressful complications accompanied by diabetes
mellitus [145, 146]. Celery acts as an intestinal smooth muscle relaxant in the
digestive tract [147]. Also, it has antihypertensive properties, and can be considered
as an antihypertensive agent in chronic treatment of elevated blood pressure [148].
Celery showed a significant diuretic effect that accentuates the excretion of urinary
calcium [149].

3.4 Carum carvi

Caraway seed is used in creams, cakes, baked goods, cheese, confections, fresh
cabbage, meat dishes, rye bread, salads, while essential oil obtained from seed is
used to flavor chewing gum, candy, soft drinks and alcoholic beverages [2, 150].
Caraway seed essential oil has been reported to have potential therapeutic effects,
mainly due to its high antioxidant activity [151]. Considering the radical scavenging
[152] and good antioxidant profile [153, 154], it has been recommended for its
multifaceted pharmacological properties [155]. Caraway has been used to treat
Nutraceutical Potential of Apiaceae 11

digestive disorders for a long time. It can be used successfully for establishing
normal intestinal motility, for healing chronic constipation, gastric ulcer, dysbiosis,
dyspeption and heartburn [156, 157, 158, 159, 160, 161, 162]. The application of
caraway fruits significantly inhibits the increase of total cholesterol and levels of
triglycerides [163, 164, 165]. Apart from this it can be used in the treatment of
hyperglycemia [166, 167]. Caraway fruit shows strong antibacterial and antifungal
activities [168, 169, 170]. It also has anti-inflammatory properties [157] and anti-
stress activity [171]. Caraway significantly increases urine output, and the total
volume of urine excreted [172]. In addition, the aqueous extract of caraway fruits
decreases the level of glucose in serum, urea, creatinine, total urinary protein and
microalbuminuric levels. Caraway possesses strong anti-oxidant activity which pro-
vides renoprotection against diabetes and its complications [173]. It is established
that the essential oil also protects the kidneys from damage which occur as a
consequence of diabetic nephropathy [174].

3.5 Coriandrum sativum

Coriander leaf is used to make chutneys and sauces, green salsas, dips, snacks,
soups, while the seed is used in couscous, stews and salads, as a condiment in pickle
spices, seasonings, curry powders, sausages, cakes, pastries, biscuits and buns. Seed
essential oil is used in beverages, baked goods, condiments, relishes and meat
products [2]. However, leaf and seed have different aromas because of the different
chemical composition, but both oils possess good antioxidative [175, 176], as well as
antimicrobial activity [177, 178]. Studies indicated that coriander enabled develop-
ment of a novel broad spectrum of antibacterial herbal formulations, and that it has
potential for new natural antifungal formulations [179]. However, bioactive com-
pounds present in coriander are used in traditional and modern medicine, as well as
in everyday nutrition [69, 180, 181]. In folk medicine, coriander seed is used as an
aromatic, carminative, stomachic, antispasmodic and against gastrointestinal com-
plaints such as dyspepsia, flatulance and gastralgia [179]. It is often recomanded for
insomnia and anxiety [182, 183, 184]. Its use is recommended for healing the urinary
system, ie uretritis, cystitis and urinary tract infections [185]. It has also been used in
heavy metal detoxification [186]. It is used as an analgetic and antirheumatic agent
[187]. Coriander is effective against hyperlipidemia [188, 189, 190] and hypergly-
cemia [191, 192]. It also acts as a hepatoprotectant [193, 194, 195, 196, 197, 198]
and anticancer agent [199, 200, 201]. Apart from this, coriander can also be used as
an anthelmintic [202, 203].

3.6 Cuminum cyminum

Cumin seed is used as a flavoring component in beverages, confectioneries, baked

goods, meat and meat products, condiments and relishes, gravies, snack foods,
gelatins and puddings [2]. It is generally used as a food additive, popular spice,
12 M.G. Aćimović

and flavoring agent in many cuisines [204]. Cumin seeds have also been widely used
in traditional medicine for treatment of several health disorders and diseases, such as
toothaches, dyspepsia, diarrhea, epilepsy and jaundice. Hovewer, the literature pre-
sents ample evidence for the biological and biomedical activities of cumin, among
which strong antioxidative [205, 206] and antimicrobial activity [207, 208]. Because
of this, it is an important natural food preservative. Further, there is scientific proof
that cumin shows antistress, antioxidant, and memory-enhancing activities, that its
traditional use as a culinary spice in foods is beneficial in combating stress and
related disorders [209]. Cumin possesses hypolipidemic [210, 211], as well as
hypoglycaemic potential [212, 213]. Investigations show that cumin possesses
hepatoprotective properties against drugs and chemically induced hepatotoxicities,
by increasing the level of antioxidant enzymes in the liver [214, 215, 216]. The
finding also suggests that it possesses anticancer activity against several carncer cell
lines. These studies convey the use of cumin as a helper in the therapy or the control
of colon, liver and prostrate cancer. Also, the use of cumin in diet may reduce the risk
of cancer [217, 218]. Apart from this, phytochemical constituents from cumin seed
show analgesic and anti-inflammatory activities [219].

3.7 Daucus carota

The carrot is mainly consumed as a root vegetable, primarily raw, in juices, salads, or
for pickling, while it is used cooked in soups and stews, as well as for cakes. Carrot
seed is used for essential oil distillation. Obtained oil contains carotol as the
dominant compound, and is used as a flavoring agent in food products, mainly in
beverages, baked goods, condiments, relishes and meat products [2]. Lately, a
number of studies pointed out that the aerial parts are also a source of phytochem-
icals and could be economically important, for example antioxidants and for blood
pressure lowering [220, 221, 222]. The ethnobotanical uses of this species also
included applications in the treatment of cough, diarrhea, dysentery, cancer, malaria,
tumors, as an antiseptic, abortifacient, aphrodisiac, carminative, stimulant, sto-
machic and tonic [223]. Studies show that root, as the part mainly used, act as an
antioxidant [224, 225, 226], hepatoprotectant [227, 228, 229] and gastroprotectant
[230, 231, 232, 233, 234]. Carrot is a good antiinflammatory [235, 236] and
anticancer agent [46, 237, 238, 239, 240]. Also, it possesses hypoglycaemic and
hypolipidemic properties [47, 241, 242, 243]. Carrot seeds appear to be a promising
candidate for improving memory and it would be worthwhile to explore the potential
of this plant in the management of Alzheimer patients [243]. Apart from this, carrot
seed shows antinoceptive and antiinflamatory [244], as well as hypoglycaemic and
hypolipidemic properties [245, 246, 247].
Nutraceutical Potential of Apiaceae 13

3.8 Foeniculum vulgare

Fennel seed is used in meat dishes, curries, spice blends, soups, vegetables, breads.
Fresh and chopped leaves can be used as garnish for fish dishes, sauces, salads, stews
and curries. Leaf stalk, also called pseudobulb, is used raw in salads, stuffing, soups,
sauces; it can be baked or blanched. Seed and herb essential oil is used in beverages,
condiments, relishes, baked goods, frozen dairy, gelatines, puddings, meat products
and candies [2]. Fennel has a wide range of bioactivity and has proved to be a good
source for traditional medicine. Mainly, it is used as galactagogue and emmena-
gogue. Because of its diuretic activity, it is useful for kidney and bladder diseases. It
is also relieves nausea and vomiting. It is useful for chronic fever and eliminates
obstructions of internal organs especially those in liver, intestine and respiratory tract
[248]. It provides a noteworthy basis in pharmaceutical biology for the development
and formulation of new drugs and future clinical uses [249, 250]. However, inves-
tigations show that fennel has efficient antimicrobial activity against bacteria [35,
251, 252], fungi [253, 254, 255] and viruses [256]. Fennel also possesses good
antioxidative potential [257, 258], because of hat it is used as food additive to
provide protection against oxidative degradation of foods by free radicals, but also
used to protect humans from oxidative stress damage [249, 259]. Fennel also
possesses antiinflammatory [260, 261], anticancer [262] and hepatoprotective activ-
ity [263, 264]. Further, hypolipidemic and hypoglycaemic potential are also proven
[263, 265], as well as diuretic potential and beneficial effect on renal function [266,
267].

3.9 Levisticum officinale

The lovage root is used for producing soup seasonings, finished flavorings in
liqueurs; the leaf is used for seasoning sauces, meat dishes, while the seed is used
as spice, for flavoring cakes, soups, salads, for pickled vegetables (especially
cabbage and cucumbers) [2]. Lovage has the strong, characteristic seasoning-like
principle of the herb, aromatic odor and taste [268]. Lovage is one of the herbs that
have been traditionally used for treatment of many diseases, as diaphoretic, expec-
torant, stomachic and stimulant [269]. Apart from this, lovage is used in treatment of
kidney stones and urinary tract infections [270]. These uses are approved by
pharmacological studies, i.e. lovage significantly decreased levels of urine cysteine,
creatinine and volume [271]. Hovewer, clinical experience shows that lovage in
combination with other plants can be used for treatment of urogenital and gestroin-
testinal diseases [272]. Lovage exhibited significant antimicrobial [43, 273, 274] and
antioxidative activity [36, 275]. Investigations show that lovage is an inexpensive
source of natural antibacterial substances for use in pathogenic systems to prevent
the growth of bacteria and extend the shelf life of processed foods [276]. Apart from
this, lovage possesses anticancer activity, i.e. inhibits human head and neck squa-
mous carcinoma cells growth [277] as well as human liver cancer cell and breast
cancer cell lines [278]. Lovage also shows neuroprotective activities, i.e. alcoholic
14 M.G. Aćimović

extract has both repair and restoration effects on peripheral nerves [270], as well as
antiinflamatory activity [278].

3.10 Pastinaca sativa

The parsnip is a root vegetable resembling white carrot. The root is used in soups,
stews, cakes, pies and puddings, while leaves and young leafstalks can be used
cooked with other greens as a vegetable or added to soups. The seed is used as a
condiment in making beer, wine or distilled spirits [91, 279]. Parsnip has a sweet,
distinct, aromatic flavor, similar to nutmeg and cinnamon. This plant is used in
traditional medicine worldwide, mainly as a carminative, spasmolytic and diuretic.
Also, their usage in treatment of epilepsy is mentioned. Investigations show that
parsnip shows anticonvulsant activity due to the presence of a furanocoumarin
compound, xanthotoxin [280]. Apart from this, parsnip has anticancer activity,
because it contains falcarinol which proved to be the most active compound with a
pronounced toxicity against acute lymphoblastic leukemia cell line [49]. Also,
parsnip possesses antimicrobial activity against the most common human gastroin-
testinal pathogenic microbial strains [93]. Parsnip shows significant antibacterial
activities on phytopathogenic bacteria, so it might potentially be used as a biological
pesticide [92]. The results showed that the addition of parsnip could effectively
reduce lipid oxidation, maintain or improve sensory attributes and extend the shelf-
life of beef burgers during refrigerated storage. Therefore, it is suggested that
parsnip, as a natural herb, could be used to extend the shelf-life of meat products,
providing the consumer with food containing natural additives, which might be seen
as a healthier option than those of synthetic origin [281].

3.11 Petroselinum crispum

Parsley, like celery, has different forms and uses. Roothy form is mainly used as a
vegetable, while the leafy form has two varieties, broad-leaved and curly-leaved.
The parsley root is used as a vegetable to enhance flavor in soups, stews and
condiments, while the leaf is used as a garnish (for salads, soups, boiled potatoes
and egg dishes), blended in dips and cooked sauces. Seed is usually used for
essential oil extraction. Obtained oil is used to flavor meat sauces, pickles, spice
blends, baked goods, oils and fats, processed vegetables, soups, gelatines and
puddings [2]. Parsley can be used fresh and dried. Parsley has a pungent, warm,
spicy, herbaceous-scent. However, smell and taste in dried spices are different from
the fresh ones due to changes in volatile profile during the drying process [282].
Parsley is mainly used in food industry as a vegetable and spice, while in etnophar-
macology application as an appetizer, carminative and diuretic. However, investi-
gations show that parsley shows potential to prevent oxidative stress-related diseases
and can be developed into functional food or alternative natural antioxidants [283,
284]. Parsley showed a hepatoprotective effect against acute liver injury induced by
Nutraceutical Potential of Apiaceae 15

chemical agents [285, 286, 287, 288], as well as injuries due to the complication of
diabetes [289] or chronic changes induced in non-alcoholic fatty liver disease [290].
Parsley is a good diuretic and has antihypertensive effect [291, 292]. Apart from this,
parsley shows antiurolithic effects against calcium oxalate stones [293].

3.12 Pimpinella anisum

Anise is used in beverages, baked goods, condiments, relishes, oils and fats, frozen
dairy, gravies, meat products and soft candy. Seed essential oil is used in chewing
gums, gelatines, puddings, soft and hard candies [2, 150]. Anise, like fennel, has an
aromatic and sweet taste. It is used in folk medicine in many countries for treatment
of digestive, respiratory and neurological diseases, as well as natural estrogen [294,
295]. New investigations show that anise is rich in phytochemical contents, which
possess high antioxidant [296, 297] and antimicrobial activities [71, 299]. A new
interesting approach to develop plants as natural source and preservative for the food
industry is considered. Treatment with anise is effective in reducing the level of some
of biochemical parameters and ameliorate behavior of intoxicated by lead [298].
Apart from this, anise possesses strong anticancer activity on human prostate cancer
cell line [300], as well as on gastric cancer cell line [301]. Thus, anise could be one of
the foods that attribute to cancer prevention and treatment. It could also be a natural
source of novel anticancer compounds with anti proliferative and/or apoptotic
properties. Anise also possesses hypoglycaemic and hypolipidemic properties
[302, 303]. Investigation shows hepatoprotective activity, too [304, 305]. High
range of active potentials leads to various applications of anise, such as health
supplement and pharmaceutical benefits [41]. This is conditioned by significant
content of synergistic action of the bioactive compounds present in the seed [12, 306].

4 Conclusion

Phytochemical screening of spices and vegetables which are usually used in diet,
shows that they possess bioactive constituents of pharmaceutical importance. Ther-
apeutic activity is especially important in prevention and treatment of modern
diseases which are directly related to oxidative stress, such as aging, cancer etc.
Nutritionally induced acute and chronic diseases such as diabetes, hyperlipidemia,
liver diseases and others, can be prevented or relieved by using plants. Thereby,
promoting optimal health, longevity and quality of life can all be achieved by plants,
i.e. nutraceuticals present in them.
It is known that many plants have been used as food additives and in folk
medicine for treating numerous diseases worldwide since the ancient times. How-
ever, only recently has there been a huge number of pharmacological and clinical
studies about the positive effects that plants have on the human health. These studies
have awakened people’s interest in the plant’s usage. Plants from Apiaceae family
16 M.G. Aćimović

are used in almost all national cuisines, both as a vegetable (carrot, celery, parsley,
parsnip, fennel) or as spice or condiment (dill, cumin, anise, coriander, lovage,
angelica). Due to the complex chemical composition, they show significant thera-
peutic activity, while their aromatic properties enable their wide application in
everyday nutrition. All economic studies imply that nutraceuticals will play an
important role in the future development of food with therapeutic properties.

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